Panamanian beef empanadas: crispy, golden, and made from scratch

If there is one dish that shows up at every Panamanian gathering without fail, it’s beef empanadas. Golden, crispy, and stuffed with savory seasoned beef. These Panamanian beef empanadas are the kind of food that disappears within minutes of hitting the table. I’ve been making them since I was old enough to stand at the stove with my mom, and they are still one of my most requested recipes.

In this post I’m sharing everything you need to make authentic Panamanian beef empanadas at home. The recipe, my best tips for getting them perfectly crispy every time, variations to try, and answers to the questions I get asked most. Let’s get into it.

Panamanian Beef Empanadas

Yield: Makes 12-15 Empanadas

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

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Ingredients

• 1 lb ground beef
• 1/8 cup oil
• 1 small onion, chopped fine
• 1 green sweet pepper, chopped fine
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon Oregano, dried
• 1/2 teaspoon Adobo seasoning
• 1 teaspoon Maggi sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons tomato paste
• 1 pack empanada discs

Instructions

Begin Preparing Filling:

1. Heat a medium-size skillet over medium heat and add oil.

2. Add the onion and green peppers and cook until onions are translucent.

3. Remove from skillet.

4. Place ground beef in the skillet and cook until no pink is visible.

5. Add cooked onions and green peppers to cooked beef

6. Add remaining ingredients and stir.

7. Turn heat to low and simmer for 10 minutes to ensure that paste is cooked out.

8. Strain cooked beef until all moisture is removed and let cool.

Assemble Empanada:

1. Put a spoonful of filling on the empanada disc

2. Fold the disc over sealing empanada and press.

3. Use a fork to press on the edges to make sure it is completely closed.

4. Heat oil in a skillet then cook empanadas for 3 minutes per side. until golden brown.

Notes

You can also brush your empanada with an egg wash before putting it in the oven or air fryer at 375 for 6-7 minutes.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 290Total Fat 18gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 11gCholesterol 58mgSodium 281mgCarbohydrates 12gFiber 1gSugar 2gProtein 19g

Why these Panamanian beef empanadas are different

If you’ve had empanadas before, you already know how good they can be. But Panamanian beef empanadas have a few things that set them apart from the versions you’ll find in Argentina, Colombia, or Mexico. And once you try them, you’ll understand why I make these on repeat.

First: they’re always fried. Not baked, not air-fried, fried. That’s non-negotiable in a Panamanian kitchen. Frying gives the outside a deeply golden, shatteringly crispy shell that you simply cannot replicate any other way. The moment you bite through that crust into the savory beef filling is the whole point.

Second: the filling. Panamanian empanada filling is seasoned with a blend of garlic, onion, cumin, and sazón. Simple ingredients that come together into something deeply savory and satisfying. No tomato sauce, no olives, no raisins. Just well-seasoned ground beef that lets the dough and the fry do their thing.

And third: the dough is slightly thicker than you might expect. It holds up to the frying without breaking, and it has just enough chew to balance the crispy exterior. My grandmother made them this way, my mom made them this way, and now I make them this way too. Some things don’t need to change.

Tips for perfect empanadas every time

Small details that make a big difference, these are the things I wish someone had told me when I was first learning to make empanadas on my own.

• Get the oil temperature right. The oil should be around 350°F before you add the empanadas. Too cool and they absorb oil and turn greasy; too hot and the outside burns before the filling heats through. A kitchen thermometer is your best friend here.
• Seal the edges well. Use a fork to crimp the edges firmly, or pinch and fold them over in a rope pattern. If the seal breaks during frying, the filling leaks out and you lose all that flavor.
• Don’t overcrowd the pan. Fry 2–3 empanadas at a time. Overcrowding drops the oil temperature and leads to uneven cooking and a soggy crust.
• Make ahead and freeze. Assemble and freeze in a single layer before transferring to a freezer bag. Fry straight from frozen — just add 1–2 extra minutes to the cook time.
• Rest on a wire rack. After frying, place empanadas on a wire rack instead of paper towels so the bottom stays crispy.
• Use cold dough. If your dough gets warm and sticky, refrigerate for 15 minutes. Cold dough rolls more easily and holds its shape better during frying.

Variations to try

Once you’ve got the base recipe down, it’s easy to mix things up. The dough works beautifully with all kinds of fillings, here are a few of my favorites.

Chicken empanadas

Swap the ground beef for shredded chicken cooked with sofrito, garlic, and a little chicken bouillon. Lighter and just as satisfying, great for anyone who doesn’t eat red meat.

Cheese empanadas

Fill with queso blanco or mozzarella, that’s it. The cheese melts into a gooey, stretchy center inside that crispy shell. They disappear faster than any other version at a party.

Beef and cheese empanadas

Add a spoonful of queso blanco on top of your beef filling before sealing. The cheese melts into the meat as it fries, adding a creamy richness. This is my personal favorite variation.

Baked empanadas (lighter option)

Brush with egg wash and bake at 400°F for 20–25 minutes. They won’t be as crispy as the fried version, but still golden and delicious, a good option when making a large batch.

Spicy beef empanadas

Add a diced jalapeño or pinch of red pepper flakes to the beef filling. Panamanian food is traditionally mild, so even a little heat stands out. Serve with avocado dip or sour cream to balance.

What to serve with Panamanian beef empanadas

Empanadas are wonderful on their own, but even better as part of a spread. Here’s what I love to pair them with.

• Coconut rice with pigeon peas. The creamy, nutty flavor of Coconut Rice with Pigeon Peas is the perfect counterbalance to crispy empanadas. The classic Panamanian pairing.
• Patacones. Twice-fried green plantains. Patacones bring a satisfying crunch alongside the empanadas.
• Avocado or guacamole. A simple avocado mash with lime and salt cuts through the richness of the fried dough beautifully.
• Aji chombo sauce. Panama’s beloved hot sauce. A little goes a long way, it adds a fiery kick that pairs perfectly with the savory beef filling.
• A full Panamanian spread. Feeding a crowd? Check out some of my favorite Panamanian Food’s for the full guide to what to make.

What ingredients are needed for beef empanadas?

It seems like a lot of ingredients for this easy recipe but most of this is the seasoning for the beef filling. I have been working for YEARS to perfect the taste of my filling. Different people use a variety of ingredients. The best way to perfect your Panamanian beef empanadas is by trial and error. I use ground beef, vegetable oil, small onion, red bell pepper, green peppers, cumin, garlic powder, Italian seasoning, oregano, Adobo seasoning, Maggi sauce, Worcestershire sauce, a tablespoon tomato paste, bay leaf, and premade empanada dough (I am still working to perfect my homemade dough.)

How long are empanadas good for?

It’s no surprise these never stay in our fridge for very long. However, if I preassemble them and then put them in the refrigerator, they are good for about a week. If I freeze them then they last longer (about 3 months.) I wrap them individually in plastic wrap to keep them from sticking together.

What is the secret to a good empanada?

The secret to a good empanada is not overstuffing them; you want there to be enough room for the filling inside but not too much that it spills out when fried. Once the empanadas are golden brown on both sides, remove them from the oil and place them on a baking sheet lined with paper towels to drain any excess oil. This step is crucial to ensure that your empanadas are not greasy. Another tip that some people live by is to let the dough rest in the refrigerator for at least an hour before they roll the dough on a generously floured work surface.

Filling Ideas for Sweet Panamanian Empanadas Recipes

Sweet empanadas are a delightful treat that can satisfy your sweet tooth and provide a unique twist on the traditional savory empanadas. These sweet versions are perfect for dessert or a sweet snack. While the savory empanadas typically include meat and vegetables, sweet empanadas allow for a whole new world of flavors and combinations. Here are some filling ideas that will take your sweet empanadas to the next level:

1. Apple Cinnamon: Sauté diced apples with butter, brown sugar, and cinnamon until they are tender and caramelized. The combination of sweet apples and warm cinnamon will remind you of a comforting apple pie.
2. Nutella and Banana: Spread generous teaspoons of the filling on the dough and top it with sliced bananas. The creamy Nutella paired with the natural sweetness of the bananas creates a decadent and indulgent filling.
3. Strawberry Cream Cheese: Combine fresh strawberries with cream cheese and a touch of powdered sugar. The tangy cream cheese pairs perfectly with the juicy strawberries for a delightful burst of flavor.
4. Dulce de Leche: Spread a spoonful of dulce de leche on the dough and sprinkle it with a pinch of sea salt. The rich and caramel-like flavor of the dulce de leche is perfectly balanced with the salt, creating a heavenly combination.

Why You should try these Panamanian empanadas recipes.

You may be thinking, “Empanadas are everywhere, what’s so special about the ones from Panama?” Well, Panamanian empanadas come with their own flair and tradition. Empanadas are a beloved dish in Panamanian cuisine. So, whether you’re enjoying an empanada made with corn dough, filled with spiced meat. Or a yuca empanada bursting with fresh seafood. You’re getting a true taste of Panama’s culinary diversity and cultural richness.

Ready to make these?

These Panamanian beef empanadas are one of those recipes that looks impressive but is very approachable once you’ve made them once or twice. The dough comes together quickly, the filling is simple, and the frying takes just a few minutes per batch.

Whether you’re making them for a party, a family dinner, or just because you deserve a really good empanada. I hope this recipe brings a little piece of Panama into your kitchen. If you make them, leave a comment below and let me know how they turned out! And if you’re looking for more Panamanian recipes, check out my Panamanian Food post for everything from breakfast to desserts.

Kisha

Posted By: Kisha Gulley · In: Culture, Recipes